Prep: 10 minutes plus chilling
Cook: 10 minutes • Serves: 16
Nonstick cooking spray
1 cup bittersweet chocolate baking chips
1/2 teaspoon ancho chile powder
1/8 teaspoon fine sea salt
1.In large skillet, toast pepitas over medium heat 5 minutes or until lightly browned, stirring frequently; transfer to plate to cool.
2.Spray 8-inch-square baking dish with cooking spray; line dish with aluminum foil or parchment paper extending 2 inches over opposite sides of dish.
3.In small microwave-safe bowl, heat chocolate in microwave on high in 30-second intervals until smooth when stirred. Stir in chile powder.
4.Pour melted chocolate over foil in prepared dish and spread with rubber spatula; sprinkle with pepitas and salt. Tap pan on work surface to remove any air bubbles; refrigerate 45 minutes. Use foil to lift bark from dish; remove foil and cut into 16 squares. Store in an airtight container with parchment between layers in refrigerator for up to 10 days.
Approximate nutritional values per serving:
94 Calories, 6g Fat (3g Saturated), 0mg Cholesterol,
20mg Sodium, 6g Carbohydrates, 0g Fiber, 2g Protein